Look at the gorgeously dense and fudgey brownie base to this cheesecake. Chocolate and raspberry flavours work so well together and this Chocolate Brownie Raspberry Cheesecake really is a dream dessert.

Recently our youngest daughter revealed that she really didn’t like the traditional biscuit that usually is on the base of a cheesecake. She does however, love the creamy, top part. So this cheesecake was made with her in mind.

She absolutely loves brownies (as do the rest of us) and I wondered what she would think, of a cheesecake made with a brownie base. I decided to add a layer of deep, dark chocolate ganache to the top of the brownie base, primarily to stop the base from becoming soggy, but also to add an extra layer of chocolate to this cheesecake.

Each ingredient comes in a separate package all I needed to do was add butter and eggs and follow the recipe!

I was impressed with the ingredient packaging and the instructions provided with the Artisan Chocolate Brownie Bake Box. Baking these brownies was very similar to making my own homemade brownies, except someone had already weighed the ingredients out for me! All I needed to do was add butter and eggs.

This Chocolate Brownie Raspberry Cheesecake is utterly stunning to look at and even more delicious to eat.

The whipped, mousse like, raspberry cheesecake layer, isn’t overly sweet. With an added splash of raspberry liquer and vanilla notes of white chocolate, this dessert is an awesome combination of flavours.

Layered together, with a final swirl of the best quality dark chocolate, this cheesecake may be my favourite dessert yet?!!

Line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.

Follow the recipe card provided to make the brownies.

Pour the brownie mixture into the springform tin and tap against the work top twice to release any trapped air bubbles.

Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.

Once baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.

Delicious brownie base studded with dark chocolate chips.

Making the Chocolate Ganache:

In a heatproof bowl add 100g dark chocolate and 100ml of double cream.

Place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water – this is called a double boiler.

Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy.

Pour the chocolate ganache over the cooled brownie base.

Smooth to an even layer using the back of a metal dessert spoon.

Place in the fridge until the ganache has set.

Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.

Making the Raspberry Cheesecake layer:

Place the raspberries, caster sugar and framboise (or apple juice) into a blender.

Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.

Break up the white chocolate and place into a heatproof microwaveable bowl.

Zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.

Remove from the microwave and continue stirring until completely melted. Set to one side.

In a large bowl add the tub of mascarpone cheese and 200mls of double cream.

Using a hand mixer, whisk until fully combined.

Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.

Next pour in the melted white chocolate.

Whisk all of the cheesecake ingredients together until light and creamy.

Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin.

Smooth the top of the raspberry cheesecake to ensure a flat, even finish.

Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.

Once you have smoothed the top of the cheesecake you can lick the spoon 😉

Decorating the Cheesecake:

Remove the cheesecake from the fridge.

Run a palette knife between the outside edge of the cheesecake and the iside of the springform tin.

Place the springform tin centrally on a large tin of beans (or something equally as sturdy).

Release the springform catch and gently encourage the sides of the tin to fall away from the base.

Place the Chocolate Brownie Raspberry Cheesecake on to a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.

Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.

Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.

Pour the melted chocolate into a small, disposable piping bag.

Snip off the very end of the piping bag to create a small hole.

Pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.

Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.

Now stand back and look at the beautiful Chocolate BrownieRaspberry Cheesecake that you have made and decorated.

Such a simple piping technique and yet incredibly elegant. This cheesecake is perfect for adding the wow factor to any dinner party or celebration. Pale pink and chocolate brown are a classic colour combination, ensuring this dessert looks elegantly appetising.

The taste and texture of the brownie base was perfect, just like homemade. I would definitely recommend it, especially if you bake only at weekends or for special occasions. As all the ingredients come pre-weighed, you can easily make and bake brownies in under 30 minutes!

If you have enjoyed this Chocolate Brownie Raspberry Cheesecake then you may also like these recipes:

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Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way to show love is through food whilst having fun. Hence Feasting Is Fun!!
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